Kimchi is not sour, it means that your kimchi altar salt is too much, each time you put salt must be a small amount to put, according to the flavor of the kimchi to put, feel the dish is too sour, put a little more salt, taste just right on the less put, this time to add vegetables must be less salt. Pickle bubble out is to be sour, if it comes out is salty or not sour then become salty, become salty, it shows that your salt more, feel salty put some sugar, every time you put a new dish to add some salt, how much must be put according to the acidity of the dish, it is important to be sure to put. Kimchi water becomes cloudy, white look is not your kimchi water flowers, is the growth of white film, if it is that your kimchi is contaminated, if the white film, we must fish out in time, and then put some white wine to sterilize, if it is bad that do not want to, start over it. Pickle altar water and washing water must be the same, washing water is not to be changed, the first time to wash vegetables with cool boiled water, and then each time must be cool boiled water, if it is tap water, and then has been using tap water, vegetables washed, slightly drained, not dripping, you can go down to the altar, cut the vegetables can not use a knife on the knife, it is best to use the hand to tear or hand break the fishing vegetables must be a pair of clean chopsticks to be prepared separately, the water content is not contaminated, the water content of the vegetables is not contaminated. Not a bit of pollution, the water content of the dish is relatively large in half a day or a day to fish out. It is best to use common salt when making kimchi water, and try not to use nutrient-enhanced salt. Every time you put a new dish, you must add some salt, and must be the first to put the dish after the salt, because the salt is the bottom of the sinking, the first to put salt on the top of the dish will be bad.